A Simple Dinner Recipe: Parmesan Coated Chicken and Kale

Recently we had a dinner that was so delicious but also insanely easy to put together.

I don't know about you, but the chicken breasts at our grocery store are HUUUGE (I know, I know, I should be buying them organic, and maybe they wouldn't be so freakishly humongus. humongous. humungous. How ever do you spell that weird word!? Second way's gotta be right?).

The two chicken breasts below are actually just one large boneless skinless breast cut in half horizontally!

To lift each chicken breast off the bottom of the dish for cooking, I placed sliced red onions on the base of the dish. The onions cooked so nicely and were a great side but also played an important role in the cooking process. Almost like baking on a roasting pan.

The chicken breasts themselves were coated on each side with salt, pepper, garlic powder, and a hefty shake of parmesan cheese. The powdery kind from the shaker can. Dried oregano went on top of the entire dish. 

I roasted the parmesan chicken and red onions at 375 until the chicken was golden brown and the onions were nice and soft. 

In my dutch oven, I had kale simmering for a loooooong time. 

After washing my kale and cutting it into strips, I added it to the dutch oven along with chicken broth, salt, pepper, and apple cider vinegar. Brought it to a boil then simmered. 

Right before serving, the kale got a nice dash of hot sauce as well.

Texas Pete is my hot sauce of choice, in case you were wondering.

Ian's a Crystal man, but, you know ... I'm the cook. 

So, delicious, easy, and ... did I forget to mention inexpensive?!

The red onion was already in my fridge. As I mentioned, this was just one chicken breast, halved. And the bunch of kale was not much more than a dollar. 

Can't beat a dinner like that!